I love fall. I love the change in colours, the ability to sleep at night, to cuddle up with my hubby and the food. Fall flavours are special. And I love pumpkin pie and stuffing. With Thanksgiving now behind us, at least here in Canada, I wanted to use up the leftover pumpkin puree I had on hand. Delicious fall treats seem to never seem to use up the whole can of pumpkin puree. Waste not, want not!
Pumpkin spice muffins with a streusel topping sounded like the perfect use for that leftover pumpkin puree. These muffins are soft, delicious and taste like fall. With my gluten allergy and hubby’s lactose intolerance, everything I bake is gluten and dairy free. These are no exception. I added the streusel topping for a little extra sweetness and crunch, but it could easily be omitted.
Soft, spicy, full of flavour and a crumble topping! All while being gluten and dairy free.
Prep Time: 20 min
Cook Time: 25 min
Total Time: 45 min
- MUFFIN MIX
- 2 eggs
- 3⁄4 cup pumpkin puree
- 2⁄3 cup coconut sugar packed
- 1⁄4 cup pure maple syrup
- 1⁄4 cup avocado oil
- 1 tsp vanilla extract
- 2 tsp baking soda
- 1⁄4 tsp sea salt
- 1⁄2 tsp ground cinnamon
- 1 1⁄2 tsp pumpkin pie spice
- 1⁄2 cup water
- 1⁄2 cup almond meal
- 3⁄4 cup gluten-free rolled oats
- 1 cup gluten-free flour blend
- CRUMBLE TOPPING
- 3 Tbsp coconut sugar
- 3 1⁄2 Tbsp gluten-free flour blend
- 2 Tbsp roughly chopped walnuts could sub pecan or pepitas
- 1 1⁄4 Tbsp coconut oil
- 1⁄4 tsp cinnamon
- 1⁄4 tsp ground ginger
- Preheat oven to 350 degrees F (174 C) and lightly grease a standard size muffin tin.
- In the bowl of a stand mixer, add eggs, pumpkin purée, coconut sugar, maple syrup, avocado oil, and vanilla extract. Mix with the paddle attachment on medium-low for one minute.
- Add baking soda, salt, cinnamon, and pumpkin pie spice, and mix. Add water and mix once more.
- Add almond meal, gluten-free oats, and gluten-free flour blend and mix on low until combined.
- Divide batter evenly among muffin tins, filling all the way full.
- Add crumble ingredients to another small bowl. Mash ingredients together with a fork or your hands until crumbly like wet sand. Generously top muffins with streusel.
- Bake for 25 minutes or until tops are golden brown and a toothpick or knife comes out completely clean.
- Let cool for 5 minutes in the muffin tin, then gently remove and cool completely on a cooling rack. Enjoy warm or at room temperature.
- Once completely cooled, store in a covered container at room temp for 3-4 days, though best when fresh. Freeze for longer term storage.
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